1 x whole pork tenderloin fillet
125ml pineapple juice
1tbsp brown sugar
2tbsp soy sauce
Juice of 1/2 lime
2 cloves garlic (minced)
1 teaspoon ginger (grated)
1 teaspoon dry mustard
Salt and pepper
1-2tbsp activated charcoal powder
1/2tbsp garlic flavoured oil
1tbsp chicken glacé (for sauce reduction)
Sweet Potato Purée
2 sweet potatoes, whole or peeled & cubed
1tbsp Greek yoghurt
1/4 teaspoon smoked paprika salt to taste
Pickled Apple & Walnut Floral Lei
40ml cider vinegar
40g caster sugar
2 Pink Lady apples (or similar seasonal variety), in balls (use melon baller)
2 star anise
To serve: Walnut pieces Edible flowers Fresh herbs e.g. lemon balm Grilled Apple 2 Pink Lady (or similar seasonal variety) apples Knob Butter or oil Crispy Leeks 1 leek 1 tbsp oil Sea salt
Preheat oven to 220°C.
Remove the pork from the marinade (reserve for sauce reduction).
Pat the pork dry with paper kitchen towels, then liberally season with salt and pepper, and roll in the activated charcoal.
Heat the oil in a nonstick frying pan.
Sear the pork on all sides first.
Lift onto a baking tray and roast for 20mins.
Check with food probe (75°C) and leave to rest, tented in foil.
To make the sauce reduction:
Use the frying pan the pork was cooked in.
Drain and add the marinade, the chicken glacé and water.
Reduce the sauce by half, then swirl in a knob of butter.
Use to dress the pork.
Sweet Potato Purée Prick the potatoes and microwave on high for 5mins.
Leave to stand - or steam the sweet potatoes for approximately 15mins.
Mash and blend with the remaining ingredients.
Pickled Apple & Walnut Floral Lei Stir the vinegar and sugar together in a medium bowl until the sugar has dissolved (or heat gently).
Add the apple balls and star anise, toss well, then cover and leave to stand until ready to serve.
Serve with walnut pieces and edible flowers/herbs Grilled Apple Cut the Apple into slices.
To grill the apple slices, brush/spread lightly with softened butter and place the slices on a pre-heated, ridged grill pan. Grill until heated through (1-2mins each side). Crispy Leeks Slice leeks finely. Heat oil in pan. Fry until crispy and charred. Season with salt.